White Rye Pastry, Swiss Chard and Goats Cheese Quiche
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About this recipe:
There is no need to remove the stalks of swiss chard to make this pleasing lunch or suppertime dish. The chard and goats cheese could be swapped for spinach or any other semi soft cheese.
20cm/8” round baking dish or tart tin, 2 x mixing bowls, frying pan and pastry blender
WHITE RYE PASTRY
150g Doves Farm Organic White Rye Flour
pinch of salt
6-7 tbsp cold water
butter, for tin
flour, for dusting
SWISS CHARD AND GOATS CHEESE FILLING
250g swiss chard
¼ tsp salt
¼ tsp pepper
100g goats cheese
180°C, Fan 160°C, 350°F, Gas 4
White Rye Pastry
- Pre-heat the oven.
- Rub a little butter around a 20cm/8” round baking dish or tart tin.
- Chop the butter into small cubes.
- Put the flour, salt and butter cubes into a large bowl.
- Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
- Stir in enough water to make a soft slightly sticky dough.
- Cover and leave to rest for 15 minutes.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
- Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
Swiss Chard and Goats Cheese Filling
- Wash and roughly chop the chard, place in a frying pan over a medium heat.
- Cover and wilt the chard for about 5 minutes then remove from the heat.
- Put the eggs, salt and pepper into a mixing bowl and beat well.
- Stir in the cold wilted chard.
- Pour the mixture into the pastry case.
- Cut the cheese into lumps and spread it on top.
- Bake for 40-45 minutes.